Closeup of the simple seasoned black beans
This recipe from the “Vegetarian Times cookbook” was spicy and fabulous. We used Israeli couscous, and it was okay, but I wish we’d used the other type. If you don’t know what Israeli couscous is, it’s the kind that comes in kind of creepy little tapioca type balls, as you can see in the photo. It’s yummy, but we should’ve used the more grain-y type for this particular recipe. As you can see we used this side dish as an excuse to finish up the last of the baby shrimp in the freezer, which I sauteed with some thyme and Old Bay seasoning. I also decided to make a chili cream sauce to pour over the shrimp, which I got from this recipe I made last summer for Spaghetti with Halibut, Shrimp and Chili Cream Sauce
. I ADORE this sauce. I would probably drink it when no one’s looking, but we never have leftovers when I make it.
Simple Seasoned Black Beans
1 1/2 tablespoon olive oil
1 cup chopped onions
3 cloves garlic, chopped
2 16-oz. cans black beans, rinsed
1/2 cup vegetable broth
juice of 1/2 a lemon
1 teaspoon ground cumin
salt and black pepper, to taste
2 cups uncooked couscous
1. Heat the oil in a large saucepan. Add the onions and saute over medium heat till soft, stirring often, about 10 minutes.
2. Add the garlic and cook, stirring till the onions turn golden.
3. Add the beans and vegetable broth and bring to a simmer.
4. Mash a quarter of the beans with a potato masher to thicken the mixture.
5. Add the lemon juice, cumin, salt, and pepper. Simmer over low heat for 15 minutes.
6. While the soup is simmering prepare the couscous according to the package directions.
7. Serve the seasoned beans over the couscous.
The whole dinner.